Rosemary (Salvia rosmarinus) is a small to medium-sized woody shrub. This shrubby herb is a type of sage and grows well with herbs such as lavender and thyme. It has lovely blue flowers and attracts pollinators! Rosemary grows best in warm areas, is drought tolerant, and grows 5 to 10 feet in height. It can be grown in the ground or in a pot. Rosemary is hardy down to 15 to 23°F (-10 to -5°C), so it may need winter protection. In colder areas, rosemary should be grown in a pot and brought indoors for the winter. When growing rosemary as a culinary herb, it is best to plant in full sun with fast-draining soil. It is best to harvest in the spring and summer when it’s actively putting on new growth.
Rosemary leaves can be eaten raw, however they are very strong and usually overpowering. It is best to add it while cooking. Rosemary chicken is a popular dish enjoyed by many, but it can also be added to potatoes, meats, and soups. Besides for culinary uses, the leaves can be used as a topical oil, brewed as a tea, and/or made into a tincture.
Health benefits of rosemary include boosting the immune system, improving blood circulation, stimulating your memory, boosting alertness, improving your mood, helping digestion, preventing staff infections, helping with headaches, assisting with respiratory issues, and helping with rheumatic fever. It produces a good source of iron calcium, vitamin A, vitamin C, and vitamin B6.
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Stay natural!
~Dr. Amanda P. Cartwright